Comparative analysis of the aroma characteristics of Armillaria luteo-virens under different cooking methods by HS-SPME-GC-MS and HS-GC-IMS.

Armillaria luteo-virens is a popular culinary ingredient, with its flavor being highly dependent on the cooking procedure. Volatile compounds in Armillaria luteo-virens prepared using different cooking methods were analyzed by HS-SPME-GC-MS and HS-GC-IMS. Aldehydes and ketones were the predominant volatile compounds. GC-MS and sensory analysis indicated that Armillaria luteo-virens exhibited optimal flavor characteristics after 10 min of cooking. GC-IMS analysis showed that microwaving and steaming resulted in higher concentrations of most volatile compounds, such as butanal and nonanal. Stir-frying boosted some chemical reactions, leading to high concentrations of compounds with roasted flavors, such as 3-pentanone and 2,3-butanedione. However, stir-frying also caused loss of highly volatile compounds and promoted their further decomposition, e.g. nonanal and 1-octen-3-ol. Boiling caused the dissolution of most compounds, except for fat-soluble compounds such as nonanal and 3-heptanol. These findings provide a theoretical basis for optimizing home cooking methods to retain flavor.